Endives et poulet au gratin (Endives and chicken au gratin)

• 3 cups diced cooked chicken
• 8 firm, perfect, unblemished endives, about one and one-half pounds
• 2 1/2 cups fresh or canned chicken broth
• Juice of one-half lemon
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup heavy cream
• 1 egg yolk
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon fine fresh bread crumbs

1. Preheat oven to 375 degrees.
2. Prepare the chicken and set aside.
3. Trim off the darkened ends of the endives.
4. Split the endives in half lengthwise and cut the pieces into one-inch lengths crosswise.
5. There should be about eight cups.
6. Put the pieces in a casserole and add one-half cup of the chicken broth, the lemon juice, salt and pepper.
7. Cover, bring to a boil and cook about 15 minutes.
8. The liquid should have evaporated.
9. If there is liquid, uncover and cook until liquid evaporates.
10. Meanwhile, melt the butter in a saucepan and add the flour, stirring with a wire whisk.
11. When blended, add the remaining two cups of chicken broth, stirring rapidly with the whisk.
12. Continue cooking, stirring often with the whisk, about 10 minutes.
13. Add the cream, salt and pepper, and continue cooking about five minutes, stirring often.
14. Add the chicken to the endives and two cups of the sauce.
15. Stir to blend.
16. To the remaining sauce add the egg yolk and blend.
17. Spoon the creamed chicken mixture into a baking dish (an oval dish measuring 14 by 8 1/2 by 2 inches is ideal).
18. Spoon the remaining sauce over all, and sprinkle with the cheese and bread crumbs.
19. Bake in the oven 30 minutes or until piping hot and golden brown on top.

chicken, pounds, chicken broth, lemon, salt, freshly ground pepper, butter, flour, heavy cream, egg yolk, parmesan cheese, bread crumbs

Taken from cooking.nytimes.com/recipes/6522 (may not work)